Maharashtrian
Upasachi Kachori
- Duration: 30 minutes
- Serves: 2-4 people
-
Spice Level: Medium
Authenticity Slice
The proportion of aloo and rice flour should be perfect or the kachori will crumble.
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Trivia Tadka
For all the fast-dedicated ladies, this one is for you. Upasachi kachori is a special dish for fast. It’s delicious, crispy, and crunchy and is also served as a tea snack.
Ingredients
- Potato (aloo), peeled and mashed (1)
- Fasting rice (sama ke chawal/varai) (1/2 cup)
- Sabudana (2 tbsp)
- Salt (To taste)
For stuffing
- Fresh coconut, shredded (1/2 cup)
- Cashew nuts (kaju) (1 tsp)
- Desi ghee (1 tsp)
- Cumin powder (jeera powder) (1 tsp)
- Cumin seeds (jeera seeds) (1 tsp)
- Green chillies, chopped (2-3)
- Lemon juice (1 tsp)
- Coriander leaves (hara dhania) (1/2 cup)
- Salt (To taste)
- Sugar (To taste)
Method
- Heat ghee in a pan. Add jeera and as it starts crackling, add green chillies, ginger and mix them well.
- Now, add jeera powder, shredded coconut, and cashew nuts. Cook for 3 to 4 minutes.
- Add salt and sugar to the mixture. Mix well and then, add hara dhania and lemon juice.
- After it cools down, blend into a coarse paste.
- Grind sama ke chawal into a fine powder. Also, grind sabudana to make coarse powder and keep it aside.
- Boil potatoes, peel, and mash them well. Now, transfer the mashed potatoes into sama ke chawal, add salt and knead to make stiff dough.
- Gently pat a ball of dough into a flattish patty and it with a spoonful of the stuffing.
- Gently pat the stuffed ball back into a patty, taking care that it does not crack.
- Now roll the stuffed kachori into the coarse sabudana mixture and then deep fry the prepared kachoris on low heat.
- Serve hot with chutney.
